Red velvet raspberry roulade

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 25cm Swiss roll tin with oil and line with baking paper, allowing it to hang over the 2 long sides.
2. Using electric beaters, beat eggs and sugar in a large bowl until thick and pale. Sift flour and cocoa 3 times onto baking paper. Gently fold flour mixture and food colouring into egg mixture. Spread mixture into prepared tin and bake for 10 minutes or until springy to the touch.
3. Meanwhile, place a piece of baking paper slightly larger than the tin on a clean tea towel. Sprinkle paper evenly with extra sugar. Turn hot sponge immediately onto paper and peel lining paper away. Trim and discard crusty sides from sponge. Starting at a short end, roll up sponge, using bottom paper as a guide. Cool for 30 minutes.
4. Meanwhile, combine cream cheese and fromage frais in a small bowl. Carefully unroll sponge and spread with cream cheese mixture, leaving a 2cm border at each short end. Roll sponge to enclose filling. Place in fridge for 1 hour. Transfer to serving platter. Dust with cocoa and top with raspberries to serve.